The main alcoholic ingredient in a mojito is rum. Traditionally, mojitos are made with white rum, which is a clear spirit distilled from sugarcane juice or molasses. The white rum used for mojitos is usually lighter and crisper tasting than dark or gold rums.
What is a mojito?
A mojito is a popular Cuban highball cocktail that consists of white rum, lime juice, sugar, mint leaves, and soda water. It’s known for its refreshing mint flavor and citrusy sweet and sour balance.
The origins of the mojito can be traced back to the 16th century when English privateer Sir Francis Drake first introduced rum to Cuba. Over the centuries, Cuban bartenders began mixing rum with mint, lime, and sugar to mask the harsh taste of poorly refined rum. This primitive predecessor of the mojito was known as “El Draque.”
The mojito as we know it today emerged in the early 20th century at La Bodeguita del Medio bar in Havana, Cuba. The combination of rum, lime, sugar, and mint became immensely popular. When properly made, the mojito is an ideal tropical cocktail – crisp, vibrant, and not too sweet.
Standard mojito ingredients
While there are many variations, a standard mojito contains these core ingredients:
- White rum – The base spirit, typically 2 oz.
- Lime juice – Sour citrus flavor, around 0.75-1 oz.
- Sugar (simple syrup) – Sweetener, 0.5-1 oz.
- Mint – Handful of fresh mint leaves.
- Soda water – To add fizz, 2-4 oz.
- Garnish – Mint sprig and lime wedge.
White rum
White rum is essential to a mojito and the source of its alcoholic kick. As a light, crisp, and mixable rum, it blends beautifully with the other ingredients without overpowering them.
Traditional mojito recipes call for a Cuban-style silver rum like Havana Club. Bacardi is another very popular rum brand used in mojitos both inside and outside of Cuba.
For best results, avoid using spiced or flavored rums. The flavors and sugars will conflict with the natural mint and lime flavors. An overproof rum will also throw off the balance of a mojito.
Lime juice
Freshly squeezed lime juice provides the trademark tart, citrusy flavor in a mojito. The acidity of the lime juice balances the sweetness from the sugar and mint.
Some bartenders will use a combination of lime and lemon juice, but lime is most traditional. For optimal flavor, squeeze the juice directly before making the drink.
Sugar
Sugar balances out the tart lime juice and rum in a mojito. White sugar or simple syrup are both commonly used. Simple syrup is pre-dissolved sugar that helps incorporate the sweetener more smoothly.
Demerara sugar or other raw sugars can add interesting depth of flavor. The amount of sugar varies based on taste, but around 0.75 oz (2 tablespoons) is typical.
Mint
Fresh mint is what gives the mojito its distinctive herbaceous flavor. Both spearmint and yerba buena (a Cuban variety) work well.
The mint leaves should be gently bruised or muddled in the glass to release their essential oils before adding the other ingredients. Too much muddling can make the drink bitter though.
Soda water
Soda water provides the refreshing bubbles and further dilutes the mojito. Club soda or sparkling water can be substituted. About 2-4 oz is standard.
The soda should be added last to prevent excess fizzing when muddling the mint leaves. Letting the drink sit for a few minutes also helps the bubbles dissipate.
Variations
While the standard white rum mojito is most recognizable, some common variations include:
Dark rum mojito
Made with a darker aged rum, which contributes richer vanilla-molasses flavor.
Flavored mojitos
Using flavored liqueurs or different fruit purees, like strawberry, mango, or coconut mojitos.
Skinny mojito
Uses sugar-free sweeteners and soda water to reduce the calorie count.
Virgin mojito
An alcohol-free version, often using ginger ale instead of rum.
Mezcal mojito
Replacing the rum with smoky mezcal for a bolder flavor.
How to make a mojito
Follow these steps to make a classic rum mojito:
- In a sturdy glass, gently muddle 8-10 fresh mint leaves and 2 lime wedges.
- Add 2 oz white rum, 1 oz simple syrup, and the juice of 1 lime (about 1 oz).
- Fill the glass almost to the top with crushed ice.
- Top off with 2-4 oz soda water and stir gently to combine.
- Garnish with a mint sprig and lime wedge.
Tips for best results:
- Use freshly squeezed lime juice for optimal flavor.
- Gently muddle the mint to release oils without shredding leaves.
- Add soda water last to preserve carbonation.
- Serve in a tall Collins glass over plenty of crushed ice.
- Resist the urge to stir aggressively or shake, which will cause excess dilution.
Mojito ingredients breakdown
Below is a table breaking down the standard ingredients and proportions in a mojito:
| Ingredient | Amount |
|---|---|
| White rum | 2 oz |
| Lime juice | 3/4 – 1 oz |
| Simple syrup | 1/2 – 1 oz |
| Mint leaves | 8-10 leaves |
| Soda water | 2-4 oz |
History of the mojito
The mojito has a long and fascinating history spanning over 500 years from the colonial era to modern day.
1500s – Sir Francis Drake brings rum to Cuba
British privateer Sir Francis Drake first introduced early rum to Cuba during skirmishes with Spain in the 16th century. Called “aguardiente de caña” at the time, this early rum became popular among Cuba’s working class and African slave population.
1700s – Mint and lime added to rum
Over the next few centuries, Cuban tavern owners began mixing rum with mint, lime, and sugar to mellow the harsh taste of poorly refined rum. This primitive mojito ancestor was known as “El Draque” after Sir Francis Drake.
Early 1900s – La Bodeguita del Medio invents the modern mojito
The mojito as we know it today was invented in the early 1900s by Cuban bartender Fecedor at La Bodeguita del Medio bar in Havana. The exact origin year is debated, ranging from 1912 to the 1940s.
Mid 1900s – Ernest Hemingway popularizes the mojito
American author Ernest Hemingway was said to be a frequent patron of La Bodeguita in the 1930s-50s. After trying the mojito, Hemingway helped popularize the cocktail internationally.
Modern era – Mojito goes global
Since the 1990s, the mojito has become a globally popular cocktail, with countless variations adapted to local tastes and ingredients.
Both in Cuba and abroad, the mojito remains one of the most beloved highball cocktails. When prepared well, a mojito is the ultimate refreshment.
FAQs
What rum goes best in a mojito?
The best rum for mojitos is a Cuban-style silver or white rum. Good brands include Havana Club, Bacardi, and Caney. Avoid spiced, flavored, or overproof rums.
What is the difference between white and dark rum?
White rum is light, clean, and crisp tasting, while dark rum has richer molasses-caramel notes from barrel aging. White rum allows the mint and lime to shine in a mojito.
Is rum the only alcohol used in a mojito?
Traditionally, rum is the sole alcohol. But variations use other spirits like vodka, gin, mezcal, or even bourbon in place of the rum.
Can you make a mojito without alcohol?
Yes, virgin mojitos omit the rum for an alcohol-free mint lime soda. Ginger ale often replaces the rum for added flavor.
Should a mojito be shaken or stirred?
A mojito is almost always built and gently stirred in the glass, not shaken. Shaking will overly dilute it. Muddling the mint is generally the only “agitation” needed.
Conclusion
In conclusion, the quintessential alcohol used to make an authentic mojito is white rum. Specifically, a Cuban-style silver rum provides the classic mojito flavor profile of crisp, lime-mint refreshment.
While creative riffs on the mojito abound, rum remains the traditional and best pairing for the lime, sugar, soda water, and mint that round out this iconic Cuban cocktail.